I've heard kd talk about developing 5 stand by meals - 5 meals you can make really fast. I'm not the best cook but I'm trying to come up with my 5. I could really use some help. What are some of yours?

I make toasted cheese sandwiches using high fiber bread with Laughing Cow Cheese instead of high fat cheeses. I use I Can't Believe It's Not Butter Spray and they are delicious. I have this with a salad or soup.

French Dips are a standby at our house.

Baked Potato night is also a fast one with yummy veggies and light toppings like salsa (I micro my spuds).

bumping this. Helpful for my friend, but others also

Oh yeah, that reminds me -- pancakes or scrambled eggs and toast are good for dinner, too!

One of my favorite back up meals is to use frozen banana bread, pumpkin bread, or other "quick bread" and make french toast. I have a nonstick skillet that nothing has stuck to yet, and you can use an egg "substitute" in place of a real egg. Add a banana or other fruit, and you'd never miss the syrup or the butter. It also works great as a breakfast or brunch for guests.

I know kd's kit meals are mostly based on pantry staples, but there are a lot of good frozen foods that can help you make a quick dinner too:

Frozen pierogies -- the brand I buy are Mrs. T's. They are very filling so two or three are a serving.

Frozen Mussels -- I found these in my grocery store. They are frozen in a garlic butter sauce, but the sauce is not thick or rich, just flavorful. They cook in 5 minutes. I serve them with a side of pasta and a salad.

I check the freezer section regularly for new foods that are relatively healthy and quick. Be sure to read the labels!

Cooking from scratch is best but you have to be prepared for the days when you just don't have time -- just about anything is better than hitting the drive-thru.

1.Homemade pizza--fast if you have the crust ready to go.

2. Pasta with Brocolli and Sundried Tomatoes--Steam Broc over pasta as it cooks, toss hot pasta with broc, sliced sundried tomatoes, romano chees, and a drizzle of EVOO.

3. Shake n Bake tofu with Roasted Carrots: heat over to 400ish. Toss 1 bag of baby carrots in a little vinagrette,spread on a cookie sheet, and introduce them to the oven. Take a large handful of whole wheat crackers, put them in a large zip lock baggy, and roll them to itty bits with a rolling pin (or if you want to get the food processor dirty, use that). Add a tbs or so of your favorite spice mix (someone gave me a box of Emeril spices, so I rotate through those). Cut a block of tofu into 1"x2" sticks, toss batches into the bag, and shakey shakey. Put coated tofu (or chicken, maybe even fish?) on nonstick baking sheet, and pop into oven below carrots. Tofu needs a total of 12 minutes at least to cook (do not flip them, or the crust will pop off hte bottom!!). By the time the tofu is done, the carrots should be just starting to brown. Serve with a dip (BBQ, ketchup. Pizza sauce) and a small side salad (I use the pre-mixed bags when I'm in a rush).

alli

heehee. . .

Pizza. I always have what's needed to make the crust (yeah, I'm one of THOSE people), some sauce, some fat-free cheese, and there's always bound to be SOMETHING to put on top of it.

Salad. The Louis Rich chicken strips that Sheri mentioned, grape tomatoes, bagged lettuce, feta cheese, red wine vinegar, onion, peppers.

Omelettes. Eggs. And whatever happens to journey from the fridge/pantry to the stove. Cheese, tomatoes, peppers, leftover steak, bacon, salsa, onions, fresh herbs, mushrooms. . .

Soup. Chicken stock, corn, sun dried tomatoes, chicken, spinach, kale, onion, peppers.

Let us know what you come up with

D

I alway have what I need to cook a great pasta/veggie salad with great cheese and a salad.

I use pizza a lot too. I make mostly ww crust and keep it preportioned along with my own pizza sauce in the freezer. I keep canned mushrooms and roasted peppers on hand for when I don't have fresh.

I tend to cook 3 times for each time I need it so that my freeze is a real treasure chest. It's almost better than a restaurant.

I love pasta salads. You can toss in whatever fresh ingredients you have and make a simple dressing. Either an easy oil & vinegar or lemon & oil or low fat Mayo works on almost anything. Add chicken to make it more hearty. If I have nothing fresh, I always have tuna, capers, and spices in the pantry to whip something up.

Black bean chili w/ whole wheat tortillas and lots of veggies

Whole wheat pasta w/shrimp (I always keep a frozen shrimp on hand), goat cheese, bell peppers, onion, tomatos (and whatever other veggies I have on hand).

Soy burgers, baked french fries and carrot sticks

Turkey sausage, roasted potatoes and bell peppers

I do pizza too!

1. Pizza. I'm not as together as many of my CT sisters who make their own (mostly whole wheat) pizza crust...I do hope to graduate to that one day! Right now, I keep a few personal-size Boboli crusts in the freezer for those times when I need something FAST. I slice up plum tomatoes and dice some bell pepper for on top, add some herbs and spices (oregano, garlic, black pepper, Mrs. Dash), and top with a sprinkle of shredded parm and some turkey pepperoni. Quick and satisfying, but still relatively healthy (though I wish they made a pre-made pizza crust w/o all that cheese so it could be lower in fat).

2. Fresh veggie pasta. I halve half a pint or so of grape tomatoes, chop some red bell pepper, saute them with herbs and spices and a bit of olive oil, sprinkle a little shredded parm over it and eat it over pasta. I prefer fresh (but storebought) pasta to dried, but I haven't found fresh whole wheat pasta yet.

3. Quesadillas. Saute some chopped onion and bell pepper with some fajita spice, toss in some chopped chicken (I use the Louis Rich already cooked Southwestern-flavor chicken strips chopped up) and then cook between two whole wheat tortillas with a little low fat shredded cheddar cheese. I have a quesa maker (they sell them at Target and they're GREAT if you love quesas) but they can also be made other ways, like in a skillet or oven.